Great for summer - Roasted Chicken with Yoghurt, Lemon Zest and Salad

Published Sunday, Jun 8 2014, 10:20 BST  |  By  |  Add comment
Summer is here, the World Cup starts this week and Wimbledon is round the corner - time to ditch the comforting roasts and casseroles for lighter options, like this delicious roasted chicken and yoghurt dish.

The recipe involves seasoning chicken with an array of tasty spices and herbs and combining it with potatoes, onions and carrots. It's served with a dollop of plain yoghurt, lemon zest and fresh salad for a Mediterranean-style supper!

Roasted chicken with yoghurt, lemon zest and salad

© Santa Maria


  • 1½ kg whole chicken
  • 1 lemon, halved
  • 50g butter, melted
  • 3 teaspoons Santa Maria Chicken & Steak
  • 750g potatoes (medium sized), cut in half
  • 7 carrots, chopped into 3 equal pieces
  • 2 red onions, quartered
  • 2 tablespoons olive oil
  • Plain yoghurt
  • Zest of 1 lemon
  • Santa Maria Tellicherry Black Pepper
  • Santa Maria Rock Salt


1 Heat the oven to 180c/gas mark 4. Put the chicken on a large roasting tray.

2 Place the lemon halves into the chicken cavity and rub the chicken all over with the melted butter - then season liberally with the chicken and steak seasoning.

3 Put the potatoes, carrots and onions around the chicken, sprinkle with oil and season with the salt and pepper.

4 Roast for around 70 minutes, according to packet instructions.

5 Remove the chicken from the tray and place on a cutting board to carve.

6 Place the carved chicken and vegetables in a large platter and pour the pan juices over the top.

7 Serve with plain yoghurt and a mixed salad, garnish with lemon zest.

Prep Time

20 minutes

Cook Time

70 minutes

Nutrition Information

Serves 4

Recipe courtesy of Santa Maria

More great summer recipes to try:
Frozen Yoghurt Cups
Summer Superfood Salad
Smoky Barbecue Chicken Wings
Slow Cooked Pork Sliders

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Check out our gallery of seasonal recipes below